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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 1 1/3 c cups extra virgin olive oil
- 9 small zucchini or summer squash
- 1/4 cup diced onion
- 4 garlic cloves
- 5/1/2 teaspoons sea salt
- 1 pound fettucine
- 3 tablespoons shaved pecorino peppato
- 2 tablespoons extra virgin olive oil
Method
- Cut zucchini into 1/4 inch rounds. Heat 1 cup olive oil in large skillet. Add 2/3 of the zucchini and cook until browned and crispy. Do not crowd pan.Do in two batches if necessary. Transfer to paper towel with slotted spoon. Discard the oil and wipe pan
- Return the pan to the heat and add the remaining 1/3 cup olive oil. Add the onion,garlic, remaining zucchini and 1/2 tsp of the salt. Cook until zucchini are browned and crispy,about 6 to 8 minutes. Transfer to bowl of food processor and puree. Return the puree to the pan and keep warm over low heat
- Bring 5 quarts of water to a boil with the remaining salt. Cook the pasta al dente.Drain reserving one cup of the water.
- Add the pasta to the skillet with the zucchini puree and toss to coat. If the sauce is too thick add some pasta water 1/4 at a time. Add the zucchini rounds. Toss to mix well Top with pecorino and drizzle with remaining extra virgin olive oil